Here are my top tips for serving summer reds.
Light, silky and fruity styles sing on a warm summer’s day. Think Gamay, Pinot Noir, Frappato from Italy, or how about a South African Cinsault.
You can serve these wine chilled, which complements their fruit and brings freshness. You can even pop them in an ice bucket to keep that crispness on a hot day.
I love Mediterranean flavours with these wines. And a more robust fish dish will also work a treat. I’m preparing a simple roast salmon with veggies. Rosemary from the garden, diced tomatoes, courgettes, red chilli, olive oil, pop in the salmon, season, garlic, olives, feta, lemon. In the oven and serve with sunshine and a summer red!
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